Subject: Register for tomorrow’s webinar on digestive disorders
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| Change the conversation when discussing dietary protocol with clients. Instead of educating them on what they need to limit or “can’t have” per diagnosis protocol, empower them with foods they CAN eat and healthy cooking techniques that can be used at home to prepare flavorful food. Bridge the gap of nutrition education with what clients understand about food. In Part 2 of this 4-part webinar series, Chefs Abbie Gellman, MS, RD, CDN, and Julie Harrington, RD, will teach you how to work with your clients who have digestive disorders so they can enjoy food while managing their diagnoses. The presenters use evidence-based science but translate it through food and behavior change techniques specifically geared toward the client with digestive disorders. Learn how to evaluate clients’ cooking skills and confidence in the kitchen, and set realistic food-focused behavior change goals. This webinar is the 2nd of a 4-part webinar series, featuring a new diagnosis that is discussed in Q1, Q2, Q3, & Q4. The recorded webinar from Q1 can be found here. Learning Objectives After completing this continuing education course, nutrition professionals should be able to:
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Abbie Gellman, MS, RD, CDN, is a Chef and Registered Dietitian and owner of Culinary Nutrition Cuisine, a culinary nutrition consulting company. Abbie works with a wide variety of clients as a spokesperson, recipe and product developer, teacher/educator, and private chef. Follow her on Instagram and Twitter @CNC_Abbie and check out her weekly recipe and nutrition videos on YouTube and Facebook @CulinaryNutritionCuisine. Chef Julie Harrington, RD, is a professionally trained chef and RD specializing in culinary nutrition. You can always find Julie in the kitchen developing new recipes and translating evidence-based science through food. Follow her on Instagram, Twitter, and Facebook @ChefJulie_RD. |
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About Our Sponsor
Disclosures This complimentary 1-credit continuing education webinar is brought to you with support from Egg Nutrition Center. Please note that Egg Nutrition Center provided financial support only and did not have input into the information provided in this course. The presenters have the following relevant disclosures to report: they have received honoraria and other material support from Egg Nutrition Center, National Dairy Council, and National Cattlemen’s Beef Association. They have certified that no conflict of interest exists for this program. View our disclosure policy. |
